Chicken and Veg Pie Recipe

Name: How to make a Chicken and Vegetable Pie
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Cuisine: British
Ingredients: 250 g chicken (Diced or Ripped); 200 g Diced Carrots; 1/2 Large Leek (Sliced); 100 g peas; 40 g Butter; 40 g Plain Flour; 1 tbs dry Thyme; 2 Chicken Stock Cubes; 1 Beef bStock Cube; 500 ml of Stock; 1 Egg (Beaten); Shortcrust Pastry *

Cowbridge Kitchen

About This Recipe

This Chicken and Vegetable pie is a classic recipe using ripped chicken and a thick gravy. You can use any vegetables you like. This pie is a pub classic.

When making a Chicken and Vegetable pie you can decide to make it in a White Sauce or as I have in this recipe, a rich gravy sauce. I have used a standard gravy sauce for this Chicken Pie recipe but you could also use a Chicken Gravy if you prefer. ...

Origins of A Chicken Pie
The origins of chicken and vegetable pie can be traced back to ancient culinary traditions, where the concept of encasing meat and vegetables in a pastry shell was a practical way to preserve food and make it portable.

This dish likely evolved from the medieval practice of creating "coffins," which were thick, crusty shells used to hold various fillings, often made from whatever ingredients were available. As time went on, the recipe adapted to include local produce and meats, leading to the rich, savory pies we enjoy today.

In the 18th and 19th centuries, chicken and vegetable pie became a staple in British households, celebrated for its comforting flavors and versatility. Families would often customize their pies with seasonal vegetables, making it a dish that not only satisfied hunger but also showcased the bounty of the harvest.

Today, this beloved pie continues to be a favorite comfort food, enjoyed in various forms around the world, each version reflecting the unique culinary heritage of its region.

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Serves: Four

Medium

Cook in: 45 min

Prep: 45 min

Equipment:
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What Is A Chicken and Vegetable Pie

Most pies are great ideas for using up leftovers and this Chicken and Vegetable Pie is no exception. This recipe was created using left over chicken and vegetables. The recipe calls for specific vegetables but you can just as well use any vegetables you have to hand. In this recipe we are making our own pastry as this will complete the homemade taste better than if you use ready made pastry, but feel free to use shop pastry if you prefer.

You could make this into a Southern Fried Chicken Gravy pie. Follow my recipe for KFC Gravy and use this instead of the stock in this recipe. ...

Easy Chicken Pie Recipe
Begin by preheating your oven to 375 degrees Fahrenheit. In a large skillet, melt two tablespoons of butter over medium heat, then add one chopped onion and two cloves of minced garlic, sautéing until the onion becomes translucent.

Next, incorporate two cups of diced cooked chicken, one cup of frozen mixed vegetables, and a sprinkle of salt and pepper to taste.

Stir in a can of cream of chicken soup and a half cup of milk, allowing the mixture to simmer for a few minutes until it thickens slightly.

Once combined, transfer the filling into a prepared pie crust, covering it with a second crust and sealing the edges.

Cut a few slits in the top crust to allow steam to escape, then bake for approximately 30 to 35 minutes, or until the crust is golden brown.

Allow the pie to cool for a few minutes before serving, ensuring a warm and comforting meal that is both satisfying and easy to prepare.

How to make a Chicken and Vegetable Pie

Cuisine:British

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Ingredients Nutrition Cost

250 g chicken (Diced or Ripped)
200 g Diced Carrots
1/2 Large Leek (Sliced)
100 g peas
40 g Butter
40 g Plain Flour
3 Chicken Stock Cubes
1 Vegetable Stock Cube
500 ml of Stock
1 Egg (Beaten)
Short-crust Pastry *

For The Pastry
400 g Plain flour
170 g Diced Butter
1/4 tsp salt
100 ml Cold Water or

Nut freeEgg free

Nutrition: This is per 1/4 of a pie | 200g serving

Calories: 394
Protein: 8.1g
Fat: 21g
Carbohydrates: 43g
Fiber: 3g
Sugar: 4g

High CarbsLow sugar

Cost to make:
£4.88/ $6.18(Est.)

*Prices may vary.

Cooking Instructions

Dice up the carrots and get the peas into a pan of boiling water , bring them to the boil and cook on a slow simmer for 15 minutes.
Melt the butter in a cast iron pan then add the sliced leek and and cook for a few minutes until the leek is soft.
While the Leek is cooking make up 500 ml of stock using the two chicken and one beef stock cube and dissolving them in 500 ml of boiling water.
Add the flour into the leeks and butter, then mix it together to form a roux.
Whisk in the 500 ml of stock to the leeks so that a thick gravy forms.

Mix the ripped chicken into the gravy then drain off your vegetables.
When the vegetables are slightly cooled add it to the pie filling.
To make the pastry you need to add the flour & Salt into a mixing bowl. Cube up the butter and add this to the flour.
Working it with your fingers so that it forms a breadcrumb texture before you add the cold water or milk.
Mix this with a fork until it is mostly combined, then get your hands in and work it together so that it forms a nice moist ball of pastry.
Wrap in cling film and refrigerate for 30 minutes before using it to make the pie base and the pie lid.
Cut the pastry in half and roll out two sheets, one for the base and one for the lid.
Line the bottom of a pie dish with the pastry base and blind bake this for 15 minutes. If you don't want to Blind Bake the base you will need to cover the pie with foil for the first 30 minutes.

Add the pie filling then cover the pie with the rest of the pastry and decorate it with strips of pastry if you want to roll a few out.
Beat 1 egg into a glass and brush the lid all over with a pastry brush, then put the pie in the fridge for 30 minutes.
Preheat the oven to 180c
If you have blind baked the base then bake the pie for about 30 minutes or until the pastry is golden brown.
If you are not blind baking the base cover with foil and bake for 45 minutes then remove the foil and bake for a further 10 minutes to brown.

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Chefs Tips

Can I Make This In Advance?
Yes, you can make the filling and the pastry ahead of time. Make it the day before and keep it refrigerated.

What Sort of Pastry Should I Use?
I would use shortcrust pastry for this recipe because it is easy to make and it gives the pie a deeper homemade crisp crust.

How Long Does A Chicken and Vegetable Pie Keep?
If you keep it covered and refrigerated the pie should keep upto 3 days.

Can I Freeze A Chicken and Vegetable Pie?
Yes you can. Once it has cooled down put it in a freezer container or wrap it in clingfilm, it will keep for upto 4 months.

Be sure to fully defrost it before cooking.

What can I serve with a Chicken and Vegetable pie?
I would serve this pie with creamy mashed potatoes, vegetables and Chicken Gravy.

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